Roasted red peppers are also good in a meatless lasagna. I like the idea of the lentils and I love spinich, zuchini and roasted tomatoes in veggie lasagna.

As fo your recipe Luca, this is going to get made as soon as I have a pan and oven to make it in. :)

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ya know, the ricotta layer is often the bane of lasagna makers as it becomes the sheer layer. the point at which a lasagna refuses to hold together and falls apart, making a mess of pasta on the plate. most people add eggs to the ricotta to help it hold together, often without immediate success. you have to make the lasagna a day ahead so as to allow the ricotta and eggs to set up so it doesn't fall apart when serving.

i hope to try this recipe soon. again, grazie.

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luca, i'm surprised no one bit your head off by saying a simple meat sauce was alla bolognese. i guess it's tough to argue with a real native son about something italian.

And being Italian means that my English is not so good...

Here is what I said:
"This recipe uses an overly simple ragù, which is the meat and tomato sauce as we call it in Italy (the Bolognese sauce, for the rest of the known world). It is not the classic recipe, the canonical “Lasagne alla Bolognese”,..."

Now I'll try to explain in a decent way what I really meant...
"This recipe uses an overly simple ragù. Ragù is the meat and tomato sauce as we call it in Italy (the Bolognese sauce, for the rest of the known world). The ragù used in this recipe is not the classic one used in the canonical “Lasagne alla Bolognese”,..."

ya know, the ricotta layer is often the bane of lasagna makers as it becomes the sheer layer. the point at which a lasagna refuses to hold together and falls apart, making a mess of pasta on the plate. most people add eggs to the ricotta to help it hold together, often without immediate success. you have to make the lasagna a day ahead so as to allow the ricotta and eggs to set up so it doesn't fall apart when serving.

I press the ricotta through a strainer and then mix in the egg. My layers don't fall apart. Don't know if pressing the ricotta and then mixing in the egg makes a difference or not. That's how I was taught how to make lasagne (well, the filling) and being that I'm not Italian, what would I know?

Luca’s meat lasagna easy recipe – Franca’s styleLuca LazzariI’m proposing you here, my precious guests, the lasagna recipe as “tuned” by my late mother-in-law Franca. Her family moved from Genoa to the Emilia region during the Second World War, to flee the Allied bombing. And, as you may know, Emilia is the homeland of lasagna (and tortellini, tagliatelle, parmigiano, lambrusco, balsamic vinegar, mortadella, Ferrari, Lamborghini, Maserati, and so on and so forth…). This recipe uses an overly simple [I]ragù[/I], which is the meat and tomato sauce as we call it in Italy (the Bolognese sauce, for the rest of the known world). It is not the classic recipe, the canonical “Lasagne alla Bolognese”, but since it was good for my mother-in-law, it MUST be good enough for you and me…
[COLOR="Green"]Serves 4 (but you have to try them to be sure, since eating is what makes your appetite grow…)
500 g lasagna (15 sheets/noodles) | 400 g minced beef (with some fat, not too lean) | 400 g tomato sauce | 1 tablespoon concentrated tomato | 1 tablespoon olive oil | salt | 500 g bechamel | 150 g grated Parmigiano Reggiano cheese
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[B]Let’s go with our lasagna![/B]
In a nutshell, you have to prepare the sauce, prepare the pasta, assemble everything and bake the final mix. It’s better to prepare the sauce first, maybe a day before the lasagna if you can, then proceed with the lasagna, the mixing and the baking.
[B](1) --[/B] Let’s start from the meat sauce. Heat 1 tablespoon oil in a pan, then add the meat. Work the meat with a wooden spoon/spatula; you have to separate the bits of minced meat so that they cook appropriately. Do not mince the meat with a kitchen aid; it must be somewhat coarse, not too fine. Add some salt, and then cook the meat until brown. This stage may take around 10/15 minutes.[B] -- (2) -- [/B]Add the tomato sauce and the concentrated tomato to the pan, mix well, then cook the sauce on low fire for at least 60 minutes, checking it every now and them to make sure it does not boil or become too dry. Add salt to your taste, but do not overdo. Before proceeding to the next step, the [I]ragù[/I] (meat sauce) must cool down.[B] -- (3) -- [/B]Put the [I]ragù[/I] in a large bowl, add the bechamel and mix well. Now the meat sauce filling for the lasagna is ready.
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[B](4) -- [/B]Let’s prepare the lasagna. I use flat sheets of pasta (in Italy I never found the “curly” noodles), which look easier to combine with the rest of the food, IMHO, than the curly version. Even if I use “no boiling” lasagna sheets, I still boil them, following Franca’s example. There are three reasons: I find that they cook better with the rest of the ingredients, I can easily cut them to fit the size of my casserole, avoiding them to overlap each other and I don’t need to add an excessive amount of bechamel to make the moist.[B] -- (5) -- [/B]Put a pot of water to the boil, then put a lasagna sheet in the boiling water, wait less than a minute, then take it away ant put it on a canvas. Repeat the process with all the pasta.
[B](6) -- [/B]Now comes the final assembly. Take a casserole; with the quantities shown above for this recipe, I used a 26x20x5.5 cm casserole (the one shown in the pictures). I never make lasagna “piles” taller than 6 cm, I’m not sure of the final result.[B] -- (7) -- [/B]Spread a little layer of sauce on the bottom of the casserole, then put a layer of lasagne. The lasagna sheets are cooked, so you can easily cut them (or break them by hands) to fit your casserole, without overlapping. After the lasagne, put the sauce, and then put the grated Parmigiano cheese. Repeat the procedure till the last layer of Parmigiano. TIP: Stay focused, because even the most seasoned cooks can forget a layer of Parmigiano!
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[B](8) -- [/B]When your lasagna casserole is ready, cover it with a sheet of tin foil and put it in the oven at 180/200 °C for about 50 minutes. Check it once in a while to see how it goes. Generally the lasagna will try to cheat you and stay almost unchanged for half an hour. Then it will undergo some sort of inner alchemic reaction and it will gradually get brown and crisp. After about 50 minutes, remove the tin foil and allow the top to become crisp, to give it a nice finish.
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Wow, it’s a long journey, but it’s over now! :lol:
You can bring the casserole to the table or prepare the dishes in the kitchen. The first time you make lasagna, my advice is to prepare the dishes in the kitchen, to avoid shrapneling your guest with spots of scorching pasta…... :cool:
This recipe makes use of an extremely basic [I]ragù[/I], but I can assure you that it is really tasty! You can choose a good red wine with lasagna, but I believe that with this dish you can drink practically everything, from Mountain Dew to British cider.
Buon appetito!
[I]PS As always, many thanks to Gabriella for the photographs![/I]3 stars
1 reviews